Barbecued fish kebabs

Rachid our surfer friend surprised me with this recipe by using only a few ingredients and cumin as the sole spice. Sprinkled with fresh lemon, his fish kebabs were delicious. Serves eight as part of a seafood barbecue.

Thread the fish, tomato, bay leaves and lemon alternately onto large metal skewers and brush all over with the oil.

Preheat a barbecue to a high heat and cook the fish skewers for 6-8 minutes, turning once, until the fish is just cooked.Transfer the fish skewers to a large serving platter and sprinkle with the combined salt and cumin. Serve immediately.

The simplest but most impressive way of cooking sardines is to buy them fresh, straight off the boat, and grill them over hot charcoals to get that smoky barbecue flavour.

Spiced Morrocan crab

Spiced Morrocan crab. Photograph: Rob Palmer/Murdoch Books

Both Australia and Morocco enjoy easy access to an abundance of fresh seafood but it's those leggy spider crabs that we can't get enough of. Flavoured with chillies and saffron spice, their yummy, tender flesh is so addictive. Serves eight as part of a seafood barbecue.

Place the crab, oil, garlic, onion, saffron, chilli and preserved lemon in a large bowl and toss together until well combined. Cover and refrigerate for 1-2 hours to marinate.

Place the marinated crab in a large saucepan with a tight-fitting lid. Set the pot on a stove or barbecue over a high heat. Cook, covered and stirring occasionally, for 10-15 minutes or until the crab is just cooked.

Remove pan from the heat and stir through the coriander and juice. Season with salt.

Serve the crab straight from the pot and enjoy eating with your fingers.

These recipes come from Colour of Maroc: A Celebration of Food & Life, published by Murdoch Books and available at Angus & Robertson